Creamy Butter Beans with Leeks
A delicious and comforting dish made with tender butter beans and sweet leeks, perfect as a main course or side dish.
Ingredients
Main Ingredients
- 2 cans butter beans, rinsed and drained
- 2 large leeks, trimmed and sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup vegetable broth
- ½ cup heavy cream (or a plant-based alternative) For a lighter option, substitute with coconut milk or plant-based cream.
- to taste salt and pepper
- for garnish fresh herbs (like parsley or thyme)
Instructions
Preparation
- Begin by slicing the leeks. Clean them thoroughly to remove any soil. The best way to do this is to slice them, then rinse under cold water.
Cooking
- In a large pan, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until they turn soft and slightly caramelized. Toss in the minced garlic and sauté for another minute.
- Stir in the butter beans to the pan, making sure they're coated with the oil and aromas.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. After a few minutes, add the heavy cream and stir until combined. Let it simmer on low heat for around 10 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste. Remove from heat.
- Serve hot, garnished with fresh herbs for an extra pop of flavor!
Notes
If you have leftovers, store the dish in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave in intervals.